Curried Fish with Bananas

This simple recipe for curried fish with bananas is quick to prepare and has the perfect blend of fragrant, sweet and buttery flavors.

Curried Fish with Bananas



  1. Cut the fish fillets in half crosswise and slice the bananas into pieces that closely match size of the fish (see photo).
  2. Thoroughly combine the flour, 1 teaspoon of the curry powder, 1 teaspoon of salt and a few grinds of black pepper and spread the mixture on a plate or sheet of wax paper.
  3. Lightly press the fish fillets into the flour mixture, shake off the excess and set aside in a single layer.
  4. Heat 2 tablespoons of the butter in a large frying pan over medium heat.
  5. Once the butter melts, add the remaining 1/2 teaspoon of curry powder, swirl the pan to coat and add the bananas, cut side down.
  6. Saut√© the bananas until lightly caramelized, 1 to 1-1/2 minutes per side (don’t overcook). Season with a pinch of salt and transfer to a serving platter.
  7. Return the pan to the stove, increase the heat slightly and add 2 more tablespoons of butter. Once the butter has melted, swirl the pan to coat.
  8. As soon as the butter starts to sizzle, add the fish fillets and cook for 1-1/2 to 2 minutes on the first side.
  9. Carefully turn the fillets over and continue cooking until the fish flakes easily, 1 to 1-1/2 minutes longer. Arrange the fish fillets on top of the plated bananas.
  10. Working quickly, add the remaining tablespoon of butter to the pan. Once the butter melts, add the grapefruit juice and heat until bubbly, about 1 minute.
  11. Spoon the pan sauce over the fish, garnish with chopped cilantro and serve immediately.


Recipe Notes:

We recommend using tilapia, barramundi (pictured), catfish or snapper for this dish.